Try this delicious rice pilaf. Dried fruit and apple add an interesting dimension, coupled with curry and ginger. Brown rice will keep you feeling full and satisfied.
1 tablespoon olive oil
½ cup chopped onion
¼ cup chopped peeled carrot
¼ cup chopped celery
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon cinnamon
1 teaspoon minced garlic
1 cup long-grain brown rice
2 cups chopped apples (about 1-inch pieces)
2¼ cups low sodium vegetable stock (or water)
½ teaspoon salt
½ teaspoon ground black pepper
1/8 cup raisins
1/8 cup unsweetened dried apricots, chopped
1/8 cup unsweetened dried cherries, chopped
2 tablespoons flat leaf parsley, chopped
- Rinse rice in a colander with cold water for about 30 seconds. Set aside.
- Heat olive oil in a large, heavy saucepan over medium heat. Add onion, carrot and celery and sauté for about 5 minutes.
- Add curry powder, cinnamon, ginger and garlic and saute for another 1 to 2 minutes. Stir in rinsed rice, vegetable broth, salt and pepper.
- Bring to boil. Reduce heat to medium-low, cover, and simmer. After about 20 minutes, add apples and continue to simmer until all of the broth is absorbed and rice is tender, about 30 additional minutes.
- Remove from heat. Stir in dried fruit and let stand, covered for about 10 minutes until fruit is soft.
- Stir in chopped parsley and serve immediately.
Total fat 3.5g
Saturated fat 0.5g
Trans Fat og
Dietary fiber 4g